1. Gordon Food Service, USA 10120 DEHYDRATED fruits vegetables. 441511, CASE, 110 DRIED CHERRIESCHERRY CEN. Privacy Policy • © 2002 Gordon food service. http://www.gfs.com/content_us/products/product_guide/grocery/10120.html

Business Solutions Products Next Course Events FAQ's MSDS ... Contact Us Gordon Food Service, USA Whatever your business, GFS has the products to meet your needs. Products < GFS US Home BEVERAGE CLEAN POWER DAIRY DISPOSABLES ENTREES, PIZZAS, SANDWICHES, ETC. FROZEN GROCERY CANNED FRUITS CANNED VEGETABLES POTATO PRODUCTS TOMATO PRODUCTS, KETCHUP ... MARGARINE MEAT POULTRY PRODUCE SEAFOOD TABLETOP For additional product information, contact us M = Available in Marketplace Stores = Available in Less Than Case Quantity CASE 1-10# DRIED CHERRIES CHERRY CEN CASE 1-10# CRAISINS DRIED CRANBERRIES SWT CASE 24-6PK SELECT RAISINS 1.5Z BOXES M CASE 12-2# SELECT RAISINS P/L CASE 1-30# SELECT RAISINS P/L PKG 1-25Z GFS DEHYDRATED DICED GREEN PEPPERS 915555 PKG 1-1Z DEHYDRATED CHOPPED CHIVES TRADE EAST CASE 1-15# GFS DEHYDRATED CHOPPED ONIONS CASE 6-2# GFS DEHYDRATED ONIONS SUPER TOPPER Business Solutions Products Next Course Events ... Privacy Policy GFS Customer Login! User ID: Password: Help Close You are not currently logged in. Please login below.

2. Food Technology Service, Inc.Food Technology Service, Inc. Food Technology Servi food and beverages. They receive and check the content of deliveries, evaluating the quality of meats, poultry, fish, fruits, vegetables, and baked goods. To ensure good service, http://redirect-west.inktomi.com/click?u=http://wwvv.hoovers.com/hoovers_capsule

3. Byers Food Company Wholesale Fruits And Vegetables over one hundred different domestic and imported fruits and vegetables throughoutthe USA to wholesalers, retailers, chain stores and food service companies. http://www.byersfood.com/service.html

Excellent Service B yers Food Company fresh produce is packed when ordered to ensure complete freshness. Each item meets strict quality control before it can be packed under our name. We source the best quality produce available which can take a substantial amount of time. Why not take advantage of our experience. I f you are in need of high-quality produce and would like to receive it in a cost-effective and timely manner, a Byers Food represenative can help. Byers Food works with a large grower network to help you find the high-quality produce you need. We ensure the produce you order has passed stringent quality control procedures at the point of packing. T oday's consumer is looking for foods that fit a healthy lifestyle.We meet these needs by supplying, nutritious, wholesome products that offer convenience, great taste and great variety. W e can offer you the tools, support, and stability you require. We directly ship and distribute over one hundred different domestic and imported fruits and vegetables throughout the USA to wholesalers, retailers, chain stores and food service companies. Byers Food Company 5402 Brittany McHenry, Illinois

4. Food Safety Information From NC State Hosted by the North Carolina State University with useful advice about food safety. Includes info about organisms of concern and food additives. Carolina Cooperative Extension service at North Carolina State University to promote food safety education via Eggs. fruits. Hot Topics. vegetables. Resources. Organisms of Concern http://www.ces.ncsu.edu/depts/foodsci/agentinfo

Food Safety Website Please excuse us as we are in the process of updating URLs on many of our pages! The Food Safety Website was designed by individuals with the North Carolina Cooperative Extension Service at North Carolina State University to promote food safety education via the Internet . It is not intended to repeat information that is already available on the Internet, but to provide a "Gateway" to these food safety sites, while also including new information. This site is divided into 10 main categories with the Hot Topics section being the largest. There is also information that is specific to North Carolina Family and Consumer Science Extension Educators such as available program materials, resources and general information. Meat Poultry Eggs Fruits ... Organisms of Concern Send comments to: foodsafety@ncsu.edu This page was last modified on document.write(document.lastModified)

5. Recent Federal Legislation Authorized Funds For A Pilot Project fresh and dried fruits and fresh vegetables available to students at times otherthan at meal service periods. The State Agency/School food Authority Agreement http://www.state.ia.us/educate/ecese/fn/fruitveg/doc/memo.html

6. Food Service Resource List Meal Planning/Preparation Byers food markets, wholesale fruit, fresh fruit, fruits, produce and vegetables and other produce items http://www.nal.usda.gov/fnic/service/foodmp1.htm

Food and Nutrition Information Center National Agricultural Library/USDA 10301 Baltimore Avenue, Room 304 Beltsville, MD 20705-2351 Food Service Resource List Meal Planning/Preparation August 1997 The resources selected for this list contain reliable information and are available nationwide. Your local library or bookstore can help you locate these books, journals, and audiovisuals. Other items can be obtained from the source listed. The call numbers provided are for the National Agricultural Library. Lending information is provided at the end of this document. In alphabetical order: Advanced professional cooking Gisslen, Wayne New York: Wiley, c1992. 645 p., 16 p. of plates CALL NO: TX820.G52 1992 Summary: Discusses the development of modern cookery and contains information on the preparation of and recipes for sauces, soups, salads, pastas and other first courses, fish and other seafood, poultry and feathered game, beef, lamb, pork, veal, miscellaneous meats, vegetables, and various cold foods. The theme is contemporary North American cuisine. Contains over 200 photographs and over 600 recipes. This book is an advanced food-preparation text designed to help prepare students for careers, and to help professional cooks advance their careers, in the culinary arts as practiced today in top-quality American food-service operations. The art of nutritional cooking Baskette, Michael and Mainella, Eleanor M.

7. Foodservice.com: Food Safety & Glove Use So how does this information affect food service? Since menus now contain more varietiesof vegetables and fruits for a healthy diet, care must be taken to be http://www.foodservice.com/food_safety/fb24.cfm

My Admin Contact Us Advertise Register ... "Vist our sponsor" Some news from the consumer group, Center for Science in the Public Interest (CSPI), says vegetables and fruits are the leading culprits of confirmed cases of foodborne illness. They did a statistical summary over a twelve year period and found 18,000 cases linked to eating fruits and vegetablesOur favorite, often uncooked, ready-to-eat foods. More stats By contrast, according to CSPI's stats, 9,195 instances of confirmed illnesses were traced to beef; 9,612 to poultry; 9,249 to eggs; and 6,781 to seafood. Confirmed cases are those reported to the Centers for Disease Control and Prevention in the U.S. by statistics sent in from each state. Another important point all foodborne illness is not reported by consumers to health officials, so the estimated case totals are actually much higher. One out of four people will suffer from a foodborne illness each year. This calls for better farming practices domestically and internationally, but we must also consider that some contamination to produce comes from wild animals, such as rodents or birds, and insects, as well as cross-contamination in our kitchens from hands and equipment. Irradiation of produce is also a safer option in the U.S., but we still must use safe-handling practices on site. So how does this information affect food service? Since menus now contain more varieties of vegetables and fruits for a healthy diet, care must be taken to be sure fresh produce does not become contaminated with harmful pathogens. Eating fresh produce has doubled over the last 20 years. We ate mainly meat, potatoes, and cooked vegetables 20 years ago. Think about your current customer base. Everyone is at risk for foodborne illness; however, children younger than 5, those older than 50, diabetics, those taking antibiotics or antacids, and those whose immunity is compromised are at higher risk. Most likely, some of these people are part of your customer group. Healthcare, schools and daycare have captive audiences of high risk people.

8. AMS At USDA, Fruit And Vegetable Programs Emergency Survival food service Plan 2 3 months for 4 People. captiDehydrated fruits and vegetables - Just add wateron http://www.ams.usda.gov/fv

History and Scope Publication List Key Contacts International Services ... Peanut Quality and Handling Standards New Security Guidance To Protect U.S. Food Supply view Food and Drug Administration's March 19, 2003, New Release Fruit and Vegetable Industry Advisory Committee Commodity Procurement for Domestic Food Assistance Programs Marketing Orders ... Food Quality Assurance Program and Commercial Item Descriptions Perishable Agricultural Commodities Act (PACA) and Fair Trade Guidelines Fresh Product Grading and Quality Certification Processed Product Grading and Quality Certification Market News Price and Movement Data Research and Promotion Programs

9. A Bath For Your Fruits & Vegetables? : Foodservice.com - A Business To Business Some fruits and vegetables are coated while produce rinses are unnecessary for thehome consumer, they should be developed for the food service industry. http://www.foodservice.com/food_safety/fb4.cfm

My Admin Contact Us Advertise Register ... "Vist our sponsor" FoodHandler Safety Byte 4 TM The next time you are preparing fruits and vegetables, consider these new food safety options touted as produce rinses designed specifically to clean produce. Since most produce is considered "ready-to-eat," it is a prime vehicle for foodborne illness. Hence, it needs the utmost care and attention during preparation, including its washing. Since we use soap to remove germs from our hands, can we use soap when washing lettuce, cucumbers and tomatoes? The FDA says not to use any kind of hand soap or dish detergent when washing produce. Such soaps can leave behind residues, which will cause the produce to taste bad and may be harmful. Why is it even necessary to wash produce? Some fruits and vegetables are coated with a food safe wax to preserve their shelf life. Sometimes dirt and residues can get caught on this wax coating. For those concerned that water is not enough to get rid of the trapped dirt and residue, two manufacturers have introduced new products designed specifically to wash produce. The jury is still out on how effective these new produce-cleaning products are. However

10. Canned, Frozen, And Preserved Fruits, Vegetables, And Food Specialties - 1999 OE Group 203 Canned, Frozen, and Preserved fruits, vegetables, and food Specialties. and Media Occupations. Protective service Occupations. food Preparation and Serving Related http://stats.bls.gov/oes/1999/oesi3_203.htm

Skip Navigation Links U.S. Department of Labor Bureau of Labor Statistics Occupational Employment Statistics www.bls.gov Search A-Z Index BLS Home ... Find It! In DOL RELATED OES LINKS OES Home Page General Overview Frequently Asked Questions How to Contact Us 1999 National Industry-Specific Occupational Employment and Wage Estimates SIC 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties These national industry-specific occupational employment and wage estimates are calculated with data collected from employers of all sizes, in metropolitan and non-metropolitan areas in every State and the District of Columbia, in SIC Industry Group 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties. SIC Industry Group 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties is part of: SIC Major Group 20 - Food and Kindred Products Links to other industry-specific estimates and cross-industry estimates SOC Major Groups in in SIC 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties: Industry Total Management Occupations Business and Financial Operations Occupations Computer and Mathematical Occupations ... Life, Physical, and Social Science Occupations

11. Food Science Food Groups Milk and Milk Products, Fat and Oils, AKA snacks, fruits and vegetables, foodSafety, food service, Breads, Cereals, Rice and Pasta, fruits vegetables. http://virtual.clemson.edu/groups/NIRC/Science/produce/fruits.htm

Online fact sheets For professionals Links to ... Curriculum Click here to download our printable 5-a-Day Coloring book (pdf format) Last updated April 1, 2003 11:59 AM Home Search General Nutrition Information Nutrition Through the Lifecycle ... Nutrition Resources

12. Food Standards Australia New Zealand: Cereals,fruits,vegetables And Edible Oils service. food Safety Newsletter. Fact Sheet Australia New Zealand food Standards Code. Cereals, fruits, vegetables http://www.foodstandards.gov.au/mediareleasespublications/factsheets/industryfac

Media Releases Fact sheets Fact Sheets 2003 Fact Sheets 2002 ... Food Safety Newsletter Fact Sheet - Australia New Zealand Food Standards Code Cereals, Fruits, Vegetables and Edible Oils Chapter 2 of the Australia New Zealand Food Standards Code contains food product standards for specific foods and ingredients. The product standards in the joint Code are less prescriptive for most foods than existing food standards and therefore offer greater flexibility for food manufacturers. Food product standards have been maintained or strengthened where they are required for health and safety reasons or to minimise deceptive practices relating to food . Chapter 1 of the joint Code details information required on labels. This includes a range of new mandatory food labelling requirements that are detailed in separate fact sheets. Together, the standards in the joint Code provide a wider variety of food products and more information about food both in Australia and New Zealand. Cereals and Cereal Products Cereals are standardised under Standard 2.1.1 Cereal and Cereal Products

13. Food Science Food Groups Milk and Milk Products, Fat and Oils, AKA snacks, fruits and vegetables,food Safety, food service, Breads, Cereals, Rice and Pasta, food service. http://virtual.clemson.edu/groups/NIRC/Science/fdservice/fdserv.htm

Food Service Online fact sheets For professionals Links to other resources Books Videos ... lessons Last updated April 1, 2003 12:06 PM Home Search General Nutrition Information Nutrition Through the Lifecycle ... Nutrition Resources

14. Food Service At Rockefeller University An abundance of fresh vegetables are offered daily, you will you to pick and chooseeither whole fruits or fruit Back to Rockefeller University food Services. http://www.rockefeller.edu/food/nutrition2.html

Vitamin Basics The Vitamin Fix You can get all the vitamins and minerals you need by eating a wide variety of foods which contain the ideal mix of nutrients which work together. However, since not all of us are able to do this all the time some supplements may offer benefits that are both effective and safe. Supplements are meant to supplement what we might be missing in our diets, they are not meant as substitutes for food. A supplement may help when: You are on a very low calorie weight loss diet. You are elderly and not eating as much as you used to or should. You are a strict vegetarian. You can't drink milk or eat cheese and yogurt. You are not eating enough of a wide variety of foods, including fresh fruits and vegetables. It's recommended that people eat at least 5 fruits and vegetables per day. NOTE : Consult with your healthcare provider for information on supplements which may be right for you. Make sure you don't miss the wide selection of healthy gourmet foods in your company's café. An abundance of fresh vegetables are offered daily, you will find everything from spinach and beans to broccoli rabe. A selection of fresh fruits are also featured daily allowing you to pick and choose either whole fruits or fruit salad. In addition, you will find an array of different meats, fish and grains throughout your dining area. Check out the daily specials; you will find all of these fresh foods incorporated on the menu for your own personal selection.

15. Food Service At Rockefeller University Keep in mind, no single food can prevent cancer, but you can reduce your a diet lowin fat and high in grain products, fruits and vegetables that contain http://www.rockefeller.edu/food/reducingcancerrisk.html

Food Choices for Reducing Cancer Risk About 35 percent of cancer deaths in the U.S. are related to poor eating habits. Keep in mind, no single food can prevent cancer, but you can reduce your risk of developing some types of cancer by simply changing your eating habits. Diet is one of several factors that may affect cancer risk and is one that you can control. Eating a diet low in fat and high in grain products, fruits and vegetables that contain dietary fiber may reduce your risk. Mediterranean Food Guide Red Meat - A few times per month, or more often in small amounts Eggs, Poultry, Fish - A few times per week - A few times per week Olive Oil - Variable amounts, daily - Variable amounts, daily Beans, Legumes, Nuts - Variable amounts, daily Breads, Pasta, Rice, Cous Cous, Polenta, Bulgar, Grains, Potatoes - Variable amounts, daily Herbs Can Help One way to get disease protection out of your everyday eating is to use a wider variety of herbs and spices. It is now being discovered that phytochemicals, substances developed in plants, may contain some cancer-fighting components. Basil: Great fresh or dried, this intensely aromatic plant was called the "royal herb" by the ancient Greeks. Count on it for its anti-carcinogenic power. Basil is great cooked or raw with tomato-based dishes, poultry, pasta, seafood and vegetables.

16. Virginia Market News Service - Fruits & Vegetables Wholesale Farmers Market System. USDA food Distribution. fruits vegetables. fruitsvegetables Potatoes International fruits vegetables Honey Fruit http://www.vdacs.state.va.us/marketnews/fruitveg.html

Livestock Grain Poultry Cotton ... About VDACS This information is provided by Virginia Market News Service, a cooperative program of the Virginia Department of Agriculture and Consumer Services and the U.S. Department of Agriculture . Unless otherwise noted, all Virginia reports are official releases prepared and disseminated in accordance with the USDA-VDACS Cooperative Agreement No. 12-25-A-3781. 1100 Bank Street, Suite 805 Richmond, VA 23219-3638 Voice Reports 800.552.5521 Fax Reports 804.371.4444 E-mail marketnews@vdacs.state.va.us Go to the VDACS DIRECTORY for additional contact information. Site Search Site Map Links Contact Us ... Return to Top

17. VDACS - Virginia Market News Service Virginia agriculture prices for livestock, feeder cattle, grain, vegetables, fruits, hay, poultry, Category Business Agriculture and Forestry News and Media...... Livestock Grain Hay Feed fruits vegetables Poultry Cotton Futures PublicationsStatistics Horticulture Seafood International food Bids Purchases http://www.vdacs.state.va.us/marketnews/

Livestock Grain Poultry Cotton ... Links Virginia Market News Service collects and disseminates daily agriculture market prices and analyses for Virginia buyers, sellers, and the media. Choose from the following subjects: Livestock Grain Poultry Cotton ... Market News Archive Search Market reports are also available by: Radio Telephone Newspaper Fax-on-demand ... About VDACS This information is provided by Virginia Market News Service, a cooperative program of the Virginia Department of Agriculture and Consumer Services and the U.S. Department of Agriculture . Unless otherwise noted, all Virginia reports are official releases prepared and disseminated in accordance with the USDA-VDACS Cooperative Agreement No. 12-25-A-3781. 1100 Bank Street, Suite 805 Richmond, VA 23219-3638 Voice Reports 800.552.5521 Fax Reports 804.371.4444 E-mail marketnews@vdacs.state.va.us

18. Dole 5 A Day - We Make 5 A Day Fun! Professional of the Year Award recognizes American School food service Association(ASFSA 5 A Day and motivate them to eat more fruits and vegetables. http://www.dole5aday.com/FoodService/Fun/F_School.jsp

19. Dole 5 A Day - We Make 5 A Day Fun! Day goal of eating 5 to 9 servings of fruits and vegetables a day to attend the AmericanSchool food service Association (ASFSA) Annual Nutrition Conference http://www.dole5aday.com/Media/Press/RecentReleases/052802.jsp

20. Business.com/food And Beverage/fruits And Vegetables Featured Advertisers Equipment; food Processing Industry; food Safety; food Safety Equipmentand Supplies; food service Equipment; food service Trays; food http://www.business.com/directory/food_and_beverage/fruits_and_vegetables/sponso

- Featured Advertiser Site Map: Almonds Aluminum and Metal Food Packaging Supplies Artificial Food and Beverage Sweeteners Baby Food Manufacturers ... Yogurt Other Industry Site Maps: Accounting Agriculture Automotive Chemicals ... Telecommunications

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